Step 1: Pat the pork shoulder dry with paper towels.
Step 2: In a small bowl, combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper to create your spice rub. Mix well.
Step 3: Generously rub the spice mixture all over the pork shoulder, ensuring it’s coated evenly on all sides. For best flavor, you can do this the night before and refrigerate the pork.
Step 4: (Optional, but recommended for deeper flavor): Heat 1-2 tablespoons of olive oil or vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the seasoned pork shoulder for 2-3 minutes per side until beautifully browned. This step locks in flavor and creates a delicious crust.
Step 5: Place the seared (or un-seared) pork shoulder into your slow cooker.
Step 6: Pour the apple cider vinegar and chicken broth around the pork in the slow cooker. You want enough liquid to cover the bottom but not fully submerge the pork. Add the sliced onion and minced garlic around the pork.
Step 7: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is incredibly tender and easily shreds with a fork. The cooking time can vary based on your slow cooker and the size of your pork.
Step 8: Once cooked, carefully remove the pork from the slow cooker and place it in a large bowl or on a cutting board. Reserve the cooking liquid.
Step 9: Using two forks, shred the pork into desired consistency. Discard any large pieces of fat.
Step 10: Skim any excess fat from the reserved cooking liquid in the slow cooker. You can use a fat separator or simply spoon off the fat from the top. Stir in your favorite barbecue sauce to the remaining liquid to create a flavorful sauce.
Step 11: Return the shredded pork to the slow cooker and toss it with the barbecue sauce mixture, ensuring all the meat is well coated. Keep it on the ‘warm’ setting until ready to serve.
Step 12: Serve warm on buns with coleslaw, pickles, or your favorite sides. Enjoy!